Nutritional Info

Nutrition Facts

Serving Size 1 (129g)

Calories 133
Calories from Fat 28 (21%)
Amount Per Serving %DIV
Total Fat 3.1g 5%
Saturated Fat 1.6g 8%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 10.3mg 3%
Sodium 384mg 17%
Potassium 49mg 1%
Total Carbohydrate 21.3g 7%
Dietary Fiber 0.3g 1%
Sugars 0.8g
Protein 4.7g 9%

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Recipe Description
Jumbo pasta shells look like boats sailing in a sea of tomato sauce. Because of the rich filling, it is served as main dish. These shells are nice for a party.
Prep time
30 min
Cook time
30 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
1 Dash(ds)  salt
2 Pound(lb)  part-skim ricotta
8 Ounce(oz)  fresh mozzarella, shredded
1 Cup(c)  freshly grated parmigiano-reggiano
12 Ounce(oz)  jumbo shells
4 Cup(c)  tomato sauce
1 Dash(ds)  freshly ground black pepper
1   egg lightly beaten
2 Tablespoon(T)  chopped fresh flat-leaf parsley

Preparation

Prepare the sauce, if neccessary.

Bring at least 4

quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is about half-cooked, flexible but still very firm. Drain the pasta and drop it into a large bowl of cold water.

Mix together the ricotta, mozzarella, 1/2 cup of the Parmigiano, the parsley, egg, and salt and pepper to taste.

Place a rack in the center of the oven.

Preheat the oven to 350°F.

Spoon a thin layer of the sauce into a baking dish large enough to hold the shells in a single layer.

Drain the pasta shells well and pat dry.

Stuff the shells with the cheese mixture and place them side by side in the dish.

Spoon. on the remaining sauce. Sprinkle with the remaining 1/2 cup cheese.

Bake the shells 25 to 30 minutes or until the sauce is bubbling and the shells are heated through.

Additional notes

There are not reviews for this recipe.

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